Mousse Au Miel Or Honey Mousse Recipe
Ingredients
6 egg yolks
1 1/2 cups dark honey, strained
3 egg whites
1 pint heavy cream, whipped
Garnish: finely chopped pistachio nuts
Directions
Beat egg yolks until light and lemon colored.
Whip in honey gradually and beat until blended.
In the top of a double boiler cook egg honey mixture, stirring constantly, over hot, but not boiling water until it thickens.
Chill.
Beat egg whites until stiff and fold into egg honey custard.
Fold in whipped cream.
Pour into a mold.
Freeze until firm.
Unmold and garnish with finely chopped pistachio nuts.
Whip in honey gradually and beat until blended.
In the top of a double boiler cook egg honey mixture, stirring constantly, over hot, but not boiling water until it thickens.
Chill.
Beat egg whites until stiff and fold into egg honey custard.
Fold in whipped cream.
Pour into a mold.
Freeze until firm.
Unmold and garnish with finely chopped pistachio nuts.
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